Starlight
blog of Joost Yervante Damad
gvim, kde and session restore
Jan 10th
When I have open gvim editors in KDE and I log out and log in again, the editors are not restored properly in the sense that they are started, but without the document I was editing.
It turned out the solution is really easy:
# apitude install vim-gnome
# update-alternatives --config gvim
and make sure you pick the gnome version as prefered version of gvim in the update-alternatives menu. Aparantly the gnome version is also KDE session aware.
debian ,wifi, wpa supplicant and /etc/network/interfaces
Jan 7th
Already a few people asked me how to configure Wifi properly under debian using
the /etc/network/interfaces file.
It’s not yet documented in the manual page of the file, but it is documented in the file/usr/share/doc/wpasupplicant/README.modes.gz
An example setup for wpa2:
auto ath0iface ath0 inet dhcp wpa-driver madwifi wpa-ssid fredsnet wpa-passphrase fred was here wpa-key-mgmt WPA-PSK wpa-pairwise TKIP CCMP wpa-group TKIP CCMP wpa-proto WPA RSN
gouden gids, witte gids, papierverspilling
Jan 6th
Gisteren staken ze weer in de bus, die gigantische papierverspillers!
Iedereen die internet heeft gebruikt volgens mij toch de websites… wij alleszins wel.
Gelukkig kun je in België uitschrijven:
Doen!
kalkoengehakt in de tajine
Dec 26th
Ingredienten:
- 1 handje rozijnen
- 1 ui
- 2 tenen knoflook
- 1 handje dennenpitten
- 300g kalkoengehakt
- 2 kopjes groentenbouillon
- 1 pastinaak
- eetlepel ahorn siroop
- stuk of 4 champignons
Bereiding:
Laat de rozijnen eerst een paar uur weken in water.
Versnipper de ui en de knoflook en stoof in een pan tot het scherpe er af is. Laat het vuur goed heet en bruin de dennenpitten lichtjes aan. Haal dan alles van het vuur en laat het afkoelen.
Snij de pastinaak in dunne plakjes.
Maak de groentenbouillon.
Meng de ui/knoflook/pitten met de rozijnen en meng daarna alles door het gehakt. Zorg er voor dat
het gehakt nog net stevig genoeg is dat het niet uiteenvalt. Maak er een brok van.
Pak de bodem van de tajine en leg er de gehaktbrok in het midden in. Steek de plakjes pastinaak van boven in het gehakt. De kleine stukjes kun je daarna er overheen strooien, die blijven dan
tussen de grote stukken zitten. Giet de lepel ahorn siroop over de pastinaak. Giet de bouillon in de tajine; niet over het vlees, maar gewoon er naast. Eventueel nog wat peper en zout toevoegen naar smaak. Snijdt de champignons in stukjes en leg rond het vlees.
Zet de deksel van de tajine erop en zet op het vuur op de laagste stand (mijn tajine heeft een gietijzeren bodem en kan dus op het vuur, gebruik anders de oven, volgens de instrukties van je tajine). Een uur of 2 zachtjes laten koken.
Serveer met wat rauwkost. Geen granen of aardappelen!
Een mogelijk voorafje: een kiwi in stukjes gesneden met wat nectarine partjes; fruit hoort voor het eten, niet erna!
Hmmmm! Dit was heel lekker!
Update: ik was de champignons vergeten…
Lembas 0.4
Dec 22nd
It’s been a while, soo high time for a new batch of lembas.
Ingredients:
- 30g corn oil
- 1 egg
- 50g honey
- 50g maple syrup
- 2g cinnamon
- 150g prairie flour (whole wheat flour, whole wheat, soy, rye flour, gluten, oat, flax seed, wheat bran, sunflower pits, barley, malt)
- 100g whole rye flour
Preparation is the same as the previous recipes.
Let’s see what this one gives.
Update: there’s to much cinnamon in this recipe, giving it an overly strong taste; if you want to try this, put in less cinnamon!
wine on amd64
Dec 12th
I run a pure64 installation of Debian GNU/Linux.
However I’d like to play some games from time to time and rebooting in the Evil OS(tm) is a pain. This morning I got wine working on my amd64 system in quite a trivial way:
1) install a 32 bit debian in a chroot (with debootstrap and friends)
2) install wine in the chroot
3) copy /my/chroot/location/usr/bin/wine out of the chroot towards a private bin directory
4) edit the wine file and adapt the PATHS in it to point towards the full location in the chroot
Now use that edited wine script to run wine, it should work just fine!
Taai-Taai
Dec 9th
A real classic Sinterklaas recipe is this variant of “Taai-taai”.
Ingredients:
* 180g buttermilk
* 180g maple syrup
* 100g honey
* 50g concentrated apple juice
* 50g rice malt syrup
* 700g rye flour
* 1/2 table spoon of natriumbicarbonate (NaHC03)
* 2 table spoons of anise seeds
* 2 eggs
Preparation:
Mix the buttermilk with the sweets and the anise seeds, and heat slowly, making sure it does’nt get hotter then hand-hot (~35 degrees celcius). Let the mix cool down. Put the flour in a large bowl and mix the natriumbicarbonate and the eggs with it. Add the cooled down fluid and mix with a wooden spoon till you have a sticky dough. Close bowl with some plastic and let it rest for 24 hours.
Make figures from it around 1.5 cm thick and bake for 30 minutes in a 175 degrees celcius oven.
/dev/pts missing in a chroot
Dec 4th
You have a linux installation in a chroot, and when you enter the chroot some applications seem to hang forever (e.g. apt-get or aptitude) or su is not working?
This probably means your chroot shell no longer has a pseudo terminal attached, and some applications need this.
Just add a line like this to your /etc/fstab in order to fix it:
devpts32 /my/chroot/location/dev/pts devpts defaults 0 0
Of course you also have to mount it.
“Hasseltse” Speculaas, a variant
Dec 4th
Ingredients:
* 300g rye flour
* 100g maple syrup
* 4g baking powder
* 1/4 a teaspoon natriumbicorbonate (NaHCO3)
* 1/2 a teaspoon of cinnamon
* 65g corn oil
* 1 eg
Preparation:
Put everything but the flour together in a bowl and mix gently with a fork. Add the flour and kneed with your hands till you have a nice dough. Put the dough in aluminium foil and let it rest for at least 2 hours, but if it can rest a whole day it is even better.
Cut the dough in slices and bake around 10 minutes in a preheated oven of 180 degrees. “Hasseltse” speculaas is supposed to be quite soft, soo don’t let it bake to long!
One thing that is missing compared to the real speculaas is so called “speculaas” herbs, which
I unfortunately did not have at the time of the baking.
Lembas 0.3
Nov 29th
The second update of the lembas recipe:
- 50 g corn oil
- 100 g maple syrup
- 250 g prairie flour (whole wheat flour, whole wheat, soy, rye flour, gluten, oat, flax seed, wheat bran, sunflower pits, barley, malt)
Preparation is the same as Lembas 0.1 and 0.2.
I like this one very much, lets see what others think.
Update: people seem to like this one alot! With all the different grains and seeds it tastes really good!
